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Type: Posts; User: Ben Brewcat

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    Re: Beer Keg to Kettle Conversion

    I've never used a sight glass but they are kind of cool looking. They're OK for just water in the HLT but don't in the boil kettle (too hard to clean out). You can get the combo ones that mount off...
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    Re: Beer Keg to Kettle Conversion

    First, good on you for not stealing one :thumbsup: ! It's a bad practice and brewers stealing from brewers is a darn shame. All-grain is super fun and it doesn't take much more work to make 10 or 15...
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    Re: Is this normal? or did Imess up?

    Not to worry. Airlock activity is not a good gauge of fermentation activity, as pressure differentials vary with barometric pressure, temperature, etc. Tap water won't harm anything unless your tap...
  4. Re: Peach, orange, and cantaloupe mead. Questions on how to start.

    The package should have a dosing rate for the pectic. Freezing fruit doesn't necessarily improve the mead, just improves the extraction of fruit juices by pulverizing the cell walls, allowing juice...
  5. Re: Peach, orange, and cantaloupe mead. Questions on how to start.

    Sounds like mead to me :)! Consider waiting on the nutrient, acids and tannins: they can be added as needed/to taste later. The pectinase is a good idea. I tend to make mead based on the SG readings...
  6. Re: Peach, orange, and cantaloupe mead. Questions on how to start.

    Usually you'll want to crush and strain the fruit (like you would wine) for mead. Don't cook. You could also just cut it up, freeze (to pierce the cell walls) and then add to the fermenter. Have you...
  7. Re: Benefits of Raw Honey Lost When Making Mead?

    I also don't heat, but the "consensus" online suffers a bit when put to the test: many award-winning meads are heated or even boiled. There are multiple paths to great mead, just as there are to...
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    Re: Gonna try my hand at meade making...

    Pollen is/was a traditional way to add nutrients, but today has largely been supplanted by yeast nutrient. If you are into the traditional thing, please be sure to boil the must with the pollen in it...
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    Re: Balloon hand

    Nothin' but time. Local swelling is a normal reaction. If you go to a doctor in addition to the outcomes noted earlier, you may well be mis-diagnosed with an allergy due to "defensive medicine"...
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    Re: High Elevation Beekeeping?

    Not sure what PS is, I'm in Lyons.
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    Re: High Elevation Beekeeping?

    Hey neighbor,
    Sure, lots. Come to a Northern Colorado Beekeepers meeting sometime and meet a bunch of us :). You'll definitely need to be prepared to feed if the drought keeps up, depending of...
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    Re: screened bottom boards

    I close mine up when overnight temps are <50F, but several years I've found a few hives I forgot and left open were doing great too.
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    Re: fermented honey

    Aw, let 'em have some fun. It's been a long winter :). It's unlikely to be alcoholic, as ETOH production requires an anaerobic environment.
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    Re: fermented honey

    Not really I'm afraid. Making mead without mead making equipment is like keeping bees without beekeeping equipment. You don't need the Cadillac equipment, but you do need some basics. Unfortunately...
  15. Re: Making fondant at altitude problems: do I need to adjust temps?

    Does anyone else not use glucose/corn syrup?
  16. Re: Making fondant at altitude problems: do I need to adjust temps?

    Sorry Michael, that should have been +100 F throughout. Brain freeze. OP edited.
  17. Re: Making fondant at altitude problems: do I need to adjust temps?

    Follow up: I think I used too little water at startup. I added more and re-heated and it liquefied just fine... using the temp conversion BeeCurious provided I heated to 126, cooled and whipped to...
  18. Re: Making fondant at altitude problems: do I need to adjust temps?

    Thanks. I'll probable just use it, but does anyone know why it wouldn't liquefy? I didn't use any glucose, but I thought that was just to keep the crystal size small once cooling: shouldn't affect...
  19. Making fondant at altitude problems: do I need to adjust temps?

    My fondant-making has been problematic. Last year I gave up heating at 236F from my notes, and this year I see why: I hit a stop at 236. I heated for an additional half-hour at least with no temp...
  20. Re: Seed availability: how many are treated with neonic dust, and at what point?

    That's about what I figured folks, thanks.
  21. Seed availability: how many are treated with neonic dust, and at what point?

    I had an interesting question from an attendee of a beginner class. He wanted to know if there's a way to know, when buying vegetable/fruit plant starts at a nursery, whether the seeds (and thus the...
  22. Re: Putting a freestanding stove into my fireplace box? Why not?

    We'd be buying wood, which is why one of the pellet stove options is interesting (easier to store). I've thought about replacement windows but figured they'd probably get into expensive enough...
  23. Putting a freestanding stove into my fireplace box? Why not?

    I have an unused fireplace in our living room. It has an insert-style front and blower-ventilated pipes for the fire to sit on, but when we bought the house the fireplace doors were missing (and the...
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    Re: Sharing my Favorite Wne/Mead recipe

    Sounds to me like SS1 has the right attitude :applause:. I always make a distinction between winemakers and winers. The beauty of home brewing is to make it the way you dig it... if anyone wants to...
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    Re: Sharing my Favorite Wne/Mead recipe

    Vance called it. It's a small amount and acts as an antioxidation agent (instead of sulfites)... not a problem at all.


    Go to Costco... 50-lb bags of sugar and gallons of juice fit right in at...
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